Oh my goodness! Where is this summer going? I was planning on getting this post out the week of the 4th of July, but I got so busy prepping for the Fourth, then I needed to spend the rest of that week packing my family for vacation, followed by a relaxing week-long vacation…and now I’m finally getting it up! While this Strawberries & Cream Cookie Bar recipe made the perfect 4th of July dessert, it really is a dessert that can be enjoyed any hot summer night.
Each layer of this bar is super easy to make. And here’s one secret: the cookie bar part? Ya, that’s a sugar cookie mix! Super easy, right? The cream layer is full of white chocolate, cream cheese and real vanilla extract. Topped with a final layer full of fresh, sliced strawberries.
This dessert makes an entire 9×13…perfect for a family gathering or weekend block party. It is best enjoyed on day one though as the bottom cookie layer will start to absorb some of that delicious cream layer and won’t hold its crunch.
Strawberries & Cream Cookie Bar
- 1 pouch Betty Crocker Sugar Cookie Mix
- 1/2 cup unsalted butter , softened
- 1 egg
- 1 tsp vanilla extract
- 1 cup chopped white chocolate
- 1 cup softened cream cheese (*8 oz package)
- 1 tsp vanilla extract
- 4 cups sliced fresh strawberries , divided
- 1/2 cup sugar
- 2 TBSP cornstarch
- 1/3 cup water
Preheat oven to 350. Spray a 9x13 glass baking dish with cooking spray.
Mix together the pouch of Sugar Cookie Mix, 1/2 cup softened butter, 1 tsp vanilla extract and the egg. If your butter is soft enough you should be able to do this by hand with a wooden spoon!
Evenly spread the cookie dough on the bottom of your prepared 9x13. I find this easiest to do if you break the dough into little pieces and scatter into your baking dish. Then use a spatula (or your fingers!) and press the dough evenly.
Bake at 350 for 18-20 minutes or until lightly golden. Let cool completely.
In a microwave safe bowl, carefully melt your white chocolate. This should take about 1 minute depending on your microwave.
In a separate bowl beat your cream cheese and vanilla extract. Add your melted white chocolate and beat until smooth. Evenly spread over your cooled cookie layer and refrigerate while you make the strawberry layer.
In a small saucepan crush 1 cup of your strawberries (leave the remaining 3 cups sliced). Add the 1/2 cup sugar. Stir the cornstarch into the water making sure there are no lumps. Add to the saucepan of crushed strawberries and bring to a boil over medium heat stirring frequently until thickened. Remove from heat and let cool for about 5 minutes.
Carefully stir in the the 3 cups of sliced, fresh strawberries until all coated. Immediately pour over the cream layer and spread with a spatula. Cover with plastic wrap and return to the fridge for another hour. Serve same day!
*Make sure you use regular cream cheese and not the 1/3 less fat or reduced fat.
Adapted from Betty Crocker
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With Love & Happy Baking, Jennifer